Coles Magazine - October 2013

Asparagus, zucchini & goat’s cheese loaf
• serves 8 • PREP 20 mins • cooking 1hr 5 mins
$2.10
per serve
Greek-style
stuffed cobb
• serves 8 • PREP 20 mins + chilling
• cooking 20 mins
$2.65
per serve
3 large red capsicums, quartered,
seeded
5 medium zucchini, thinly sliced
lengthways
¼ cup extra virgin olive oil
3 tsp Coles Brand Dried Oregano
2 garlic cloves, crushed
500g Coles Bakery Stone Baked
Multigrain Sourdough Cobb
150g Coles Brand Australian Style
Fetta, crumbled
¹/ ³ cup pitted kalamata olives,
from the deli, coarsely chopped
1 bunch asparagus, trimmed
3 zucchini, coarsely grated
1 onion, finely chopped
1 cup self-raising flour
5 eggs, lightly beaten
½ cup grated Coles Brand Australian
Tasty Cheddar
¹/ ³ cup frozen peas
¼ cup olive oil
¼ cup chopped mint leaves
2 tbsp chopped flat-leaf parsley
120g goat’s cheese, broken into pieces
1 Preheat oven to 200°C or 180°C fan. Grease
a 21.5cm x 8cm (base measurement) loaf tin.
Line the base and 2 long sides with baking
paper, allowing the sides to overhang.
Note To make the
mixture in a muffin tin
or in a square cake tin,
reduce baking time
to 25-30 mins.
2 Cook the asparagus in a saucepan of boiling
salted water for 1 min or until bright green.
Refresh in iced water, then drain and pat dry with
paper towel. Cut a 6cm length from the top
of each spear and reserve. Cut the remaining
asparagus into 2cm slices.
3 Combine zucchini, onion, flour, eggs, cheddar,
peas, oil, herbs, sliced asparagus and half the
goat’s cheese in a large bowl and season to taste.
Spoon into the prepared tin. Decorate with the
remaining goat’s cheese and reserved asparagus
spears. Bake for 1 hr or until a skewer inserted in
the centre comes out clean. Cool in the tin.
Per serve • 1087kJ (260 Cals) • 12.3g protein
• 15.9g fat (5.9g sat fat) • 16g carbs (2.2g sugars )
• 2.5g fibre • 280mg sodium
1 Preheat a chargrill on high. Cook
the capsicum, skin-side down, for
6-8 mins or until charred. Seal in
a plastic bag and stand for 15 mins.
Discard skin. Set aside to cool.
2 Meanwhile, toss zucchini in a large
bowl with 1 tbsp of oil to coat.
Chargrill, in batches, for 1-2 mins each
side or until lightly charred. Transfer
to a large bowl. Add oregano, garlic
and remaining oil. Season and toss
to coat. Set aside to cool.
3 Cut the shallow lid from the top
of the loaf. Remove the soft bread
inside, leaving a 2cm-thick shell.
4 Arrange half the zucchini in the
loaf shell. Top with one-third of
capsicum. Continue layering with
feta, half the remaining capsicum,
the olives and the remaining
zucchini. Top with the remaining
capsicum and press down firmly.
Replace loaf top and press down
firmly. Wrap tightly in plastic wrap.
Chill for 4 hrs or overnight.
Per serve • 1368kJ (327 Cals) • 12g protein
• 15.2g fat (4.8g sat fat) • 32.1g carbs
(4.9g sugars) • 4.4g fibre • 576mg sodium
Recipes & food preparation Lucy Nunes Styling Marie-Hélène Clauzon Photos Rob Palmer
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